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Pork with Stilton Sauce

Here is a good use for left over stilton at Christmas time. The mixture of stilton, red wine and pork is an excellent combination. Serve with rustic hashbrowns or flat ribbon noodles and broccoli or carrots for an easy supper dish.

By Womens Institute

All recipes by Womens Institute

Ingredients show imperial units

Serves 2

350g cubed pork, cut into 1cm pieces
Plain flour
Flour

For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
Cayenne pepper
25g butter

Butter

Unsalted is better for cooking.

Easy spread butter is ideal for sandwiches and toast.
1 tablespoon white wine vinegar
85ml red wine
75g leftover stilton cheese
Cheese

Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
, crumbled

Instructions

Toss the pork thoroughly in the flour and cayenne powder. Heat the butter or oil in a non-stick frying pan and gently fry the pork until it is lightly browned and cooked through. Remove from the pan with a slotted spoon and keep warm.
Drain the fat from the pan and pour in the wine vinegar and wine. Stir, scraping in all the meat residues, and bring to the boil. Reduce the heat to very low and stir in the cheese until it has melted. Taste and season, if required. Spoon the sauce over the pork and serve with potatoes and vegetables.

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